Roasted Beets, Broccolini, and Mushroom Linguine
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
Linguine tossed with mushrooms, roasted beets, beet greens, broccolini, and mint. This Roasted Beets, Broccolini, and Mushroom Linguine is the perfect weeknight dinner for spring.
Roasted Beets and Broccolini
  • 1 large beet, peeled and sliced
  • 8-10 stalks of broccoli, sliced thinly
  • 1½ tablespoon olive oil
  • Pinch of salt
  • 2 tablespoons olive oil
  • 6 cloves of garlic
  • 10 large mushrooms, sliced
  • Beet greens, saved from beet
  • 8 ounce linguine
  • 1 cup reserved pasta water
  • ¼ teaspoon salt
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil, and lightly grease the surface with olive oil.
  2. Place sliced beets on the baking sheet in a single layer on one side. On the other side, place several stalks of broccolini in a single layer. Drizzle a little bit of olive oil on top and then sprinkle salt over the beets and broccolini. Roast the broccolini for 12 minutes and the beets for about 30 minutes.
  3. While the beets and broccolini are roasting, cook the linguine according to the directions on the package, about 8-10 minutes until al dente. Reserve about a cup of pasta water. Drain the rest of the water and run the linguine under cold water to prevent the pasta from sticking to each other.
  4. Remove the broccolini from the baking sheet, and set them aside for now. Place the baking sheet with the beets back into the oven to cook for an additional 10-15 minutes. Once the beets are done, set them aside.
  5. In a large skillet, add a little bit of olive oil to skillet over medium heat. Once the olive oil is warmed, add minced garlic and cook until aromatic and golden brown. Next, add mushrooms and beet greens to the skillet, and cook them until tender. Remove the skillet from heat.
  6. Add the linguine and toss until incorporated with the mushroom and garlic. Pour the pasta water into the skillet and season with salt and pepper to taste. Add the roughly chopped broccolini and the roasted beets and toss until combined. If you don’t want the pasta to turn a reddish pink hue, add the beets before serving rather than tossing with the pasta.
  7. Serve this roasted beets, broccolini, and mushroom linguine with fresh mint on top.
Recipe by Cooking with a Wallflower at